Keto. Quick. Crockpot. One-Pot. Minimal Mess. That is all I pretty much have time for these days. I run my business from home, so IF I cook, it is typically when I am on a mid-day conference call or trying to give myself a 20 minute mental break. I usually open my fridge, take an inventory of the ingredients, then google “Keto brussels asparagus bacon onion.’
I was too lazy to use more than one skillet to make two separate veggie sides, so I put a little twist on one of our favorite dishes, creamy Brussel sprouts with cheese and bacon, by also adding asparagus. It turned out phenomenal and took less than 30 minutes to prepare.
My hubby rushed home after he saw me making this behind the scenes on my Instagram stories. He helped himself to the little bit of seconds that were left after I nibbled on it…over and over throughout the day.
Hope you and your family enjoy this easy dish as much as we did. Pair it with Crockpot Chicken for an easy dinner meal with minimal mess. Don’t forget to PIN it for later!
I placed 5-6 strips of bacon in 375-degree oven while prepping the sprouts. Instead of oil or butter to sautée the sprouts, I poured some of the reserved bacon grease in my cast-iron skillet. After seasoning the sprouts and cooking them on medium heat for 5-6 minutes, I transferred them to another pan while I mixed the heavy whipping cream, cream cheese and Keto Creamer to make the cream sauce. While the cream sauce was thickening, I quickly chopped the asparagus and added them and the sprouts back to the cast iron skillet with the sauce, topping it off with crumbled bacon and parmesan cheese before baking it in the oven for 10 minutes on 350 degrees.
Gluten free, Keto, Low Carb
5-8 slices of bacon for crumbles in sauce
1 bag of fresh brussel sprouts (16 oz.)
1 bag of fresh asparagus (16 oz.)
1 clove Minced Garlic (sauté with sprouts)
Dairy (For the Sauce)
1½ cups Heavy Whipping Cream
1 scoop KetoWorks Creamer
2 oz. cream cheese
½ cup Parmesan Cheese
½ cup cheddar cheese (optional)
Baking & Spices (For the Sprouts)
1 tablespoon paprika
1 tablespoon oil (or bacon reserves for sautéing)
Let me know in the comments how you cooked it. If you are like me, you never follow the instructions to the T. #Rebel